Slow-Cooked Chicken a La King Recipe

"When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish," writes Eleanor Mielke of Snohomish, Washington. "Brimming with tender chicken and colorful vegetables, it smells so good while cooking."

Directions

In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7-8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve with rice.Yield: 6 servings.

Originally published as Chicken a la King in Quick Cooking
January/February 1999, p34

Reviews for Slow-Cooked Chicken a La King

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acooley1 User ID: 6262350593

Reviewed Feb. 18, 2014

"Simple to put together with tasty results. I ended up seasoning with a bit more salt and pepper after tasting it."

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Danielle_09 User ID: 311490831537

Reviewed Jan. 30, 2014

"This was my first time making and eating chicken a la king and I loved it! I took the advice of some other reviews and used 2 cans of cream of chickensoup and there was a perfect amount of sauce. I also used mixed veggies instead of peas. So easy and I Will make again!"

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sofia9 User ID: 415692427835

Reviewed Oct. 8, 2013

"Great Weeknight dinner. I used mixed frozen veggies, insted of just peas. I also left out the green peppers (too strong a flavor for me) and added a little chicken broth as the sauce was really thick. My crockpot only took 6 hours to cook. Nice and warm on a cold night."

"Although tasty, it had more of a stew-like consistency, than the thick chicken a la king I remember from childhood. My husband and I actually liked it better the 2nd day after it had thickened some."

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tstreich User ID: 104255919347

Reviewed Sep. 30, 2011

"This is really good. I made some changes to reduce the fat/calories a bit. I use the 98%FF cream of chicken and a little less chicken with more veggies. I use frozen peas and carrots and add about a tsp. of garlic powder. I love slow cooker meals and this one turns out great every time."

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ladynwht User ID: 375161169874

Reviewed Jan. 10, 2011

"Although easy to make, the flavor is very bland (needs more spices), the chicken was dry and the sauce was watery until I added cornstarch. Will not make again!"

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nikschwid User ID: 557625224911

Reviewed Dec. 12, 2010

"I agree with the other reviews that cooking 7 hrs is too long and this does not make six servings. It was easy to prepare."

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1831home User ID: 346103832084

Reviewed Nov. 9, 2010

"I used a frozen chicken breast and it still only took 4-5 hours. I also added 2 garlic cloves chopped and some frozen corn too. This was really good and I'll definitely make a double batch again. This recipe is no more than 2 servings."

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themrsh User ID: 484781023246

Reviewed Jul. 7, 2010

"Loved this recipe. So super easy it just doesn't seem right. A few things: First, I didn't measure, but there is NO WAY there are 6 - 1 cup servings in this recipe. Second, I started it late an only had 4 hours so I cooked it on high 2 hours then low for 2 hours. My husband left it on warm another 2 hours while I was at the gym and it was still great when I got home. Third, no pinmentos so I subbed half a jarred roasted red pepper. Lastly, I used my measuring spoon labeled "dash" for the cayenne and it was probably a tad too much. This is going to be a regular recipe, only I will double it in the future."